Thick Veggie Soup

Julie Hauser Julie Hauser
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This is an easy, delicious soup. You don’t even have to cut the veggies any smaller than chunks, they will all get blended eventually, save a few pieces for texture. This soup only gets water from its veggies. Do not add water at all, unless you like a thinner soup. In that case, don’t add the water until the last few hours — 1/2 to 3/4 cup water sounds about right, but I never do it, so don’t take my word for it. We like it thick! Read more about Julie’s method for easy Pesach cooking: Pesach While You Sleep.

6h 8
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Low Carb Passover Parve

Directions

Make the Soup

  1. Place first six ingredients in the crockpot. Cook on high for three hours.

  2. Blend with an immersion blender partway (don’t mush all the veggies completely). Remove the sweet potato (eat or drop it into your cholent). Add the marinara sauce and seasonings. Cook on low for another three hours.

Credits

Notes:

After freezing, when you reheat it, you may need to add a bit of water.

Description:

Photography: Hudi Greenberger

Styling: Renee Muller

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2 Comments

naomi •

ingredients Hi. Are the ingredients in order? The first 6 ingredients don't include the sweet potato...

Rifky Rottenstein •

thick veggie soup I would like to know what I can use to substitute for the marinara sauce.
Thanks

Chaia Frishman •
Reply to Rifky Rottenstein

I would do half a cup tomato paste and half a cup of water. It's there for flavor and thickness. If you left it out, it would affect taste more than consistency.